NOLO Donut Cart rolls into the Minnesota wedding scene
Sugar and Ice: Wedding Cakes Perfect for a Winter Affair
Minty Fresh (far left) From the wintry mint-green fondant to the metallic gold beading, this four-tier cake is all about understated elegance. A large sugar flower is an elegant alternative to fresh flowers, says Cocoa & Fig lead designer and co-owner Laurie Lin, especially if your favorite bloom is out of season for your winter wedding.
Winter Couture (second from left) Wedding gowns are endlessly inspiring to Megan Bignell, designer at Queen of Cakes. “I love the idea of revamping your mother’s old wedding gown into a modern version of your own,” says Bignell. Her design reflects this idea, incorporating vintage details like a scrollwork pattern and hand-set edible pearls into a contemporary square shape. The rose embellishments are dusted with glitter to complete the icy look.
A Touch of Frost (middle) Rachel Liners, head designer at Buttercream, imagined that a blizzard embellished one side of this wintry cake with a fanciful crust of glittering ice and snow. To create the effect on this three-tier square cake, she chose pale blue icing and added tiny silver dots to mimic the way ice crystals reflect light. A shimmering topper of flowers was the perfect finishing touch for this frosty confection.
Ice Queen (second from right) “I wanted to capture the piercing cold of the season by using cool, metallic colors,” says Kendra Jenson, head designer at Nadia Cakes. “The repetitive geometric shapes were inspired by the precision of snowflakes.” Edible luster dust gives the cake a beautiful shimmer, while the crystalline shapes call up the natural beauty of the winter landscape.
Snow Drifts (far right) The movement of snow gave Mary Zahasky, co-owner of A Piece of Cake, the idea for this cake. She created fondant snowballs and rolled them in edible glitter to give them an icy sparkle. Textured buttercream calls to mind drifting snow banks, while a spray of ostrich feathers at the top adds a flutter of softness.